Shaved Zucchini Salad

4.86 from 14 votes

This salad is so quick and easy but also elegant at the same time. Garnished with walnuts, feta cheese, and fresh herbs gives it a Mediterranean feel.

Prep Time20

Cook Time0

Course: Salad, Side Dish

Cuisine: All

Keyword: zucchini salad

Servings:

Calories: 129kcal

Author: Andrea Mut

Ingredients

4 small zucchini (1.5 lbs/600g)
½ teaspoon salt to sprinkle zucchini
1 tablespoon lemon juice
1 tablespoon white wine vinegar
4 tablespoon olive oil
½ teaspoon Dijon mustard
½ teaspoon honey
1 teaspoon Salt
¼ teaspoon freshly ground black Pepper
¼ cup chopped walnuts, toasted
¼ cup Feta cheese, crumbled
1 teaspoon each finely chopped parsley, dill, and chives

Instructions

Trim ends from zucchini. Shave the zucchini with a vegetable peeler or mandoline into long, thin ribbons. Sprinkle with ½ teaspoon salt and toss to coat. Let sit for 15 minutes. Drain off excess water.
Meanwhile, Whisk together the olive oil, vinegar, lemon juice, Dijon mustard, honey, salt and pepper. Drizzle over zucchini and toss gently until the zucchini ribbons are coated in the vinaigrette.
Let sit for 10 minutes and up to one day. Before serving arrange on a serving platter. Top with chopped fresh herbs, toasted walnuts, and feta cheese.

Notes

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STORAGE - This salad will keep in a sealed container in the refrigerator for 5 days.

Making Ahead - When making this salad in advance it's best to add the nuts just before serving. Everything else can be added ahead of time but the nuts tend to get very soft after sitting in the marinade for a longer time.

Nutrition Facts - Please note that these calculations are an estimate only and have not been approved by a registered dietitian. I use an online nutritional calculator from My Fitness Pal to calculate the numbers.

Nutrition